Tuesday, June 14, 2011

Stir-fry Long Beans with Chicken

It is not easy to find long beans here at my small Asian grocery store and if I see any I will definitely buy some. Since it is around summer I do see them appearing on the vegetable shelves. I actually like the lighter green and fatter version beans like the one we find back home but I can’t seems to get that variety here. The one sold here are much greener, thinner, and harder and takes a bit longer to cook. I like to make omelet, long bean rice and curries with it and this is one of those dishes that my mom used to cook at home and you will see it on our dinner table at least once a week.

1. Marinate chicken and set it aside for 15 minutes. Heat up the wok with 2 tbsp of olive oil. Add in the garlic and shallot. Stir-fry until fragrant and lightly brown. Add in the chicken. Continue to stir fry until the chicken for a minute.
2. Add in the black bean paste and continue to stir fry for a minute. Add in the long beans. Reduce the heat to medium and continue stirring for a few minutes. At this stage you can drizzle in a little bit of water.
3. Add in the sugar and pepper, continue to stir fry until the beans are cooked through and tender but still have a nice crunch to it.
4. Check seasoning (see if it need a bit of salt) if necessary and add in the red pepper flakes. Transfer to a plate and serve with rice.

Note: I didn’t add any salt to this dish as I find the black bean paste give this dish enough of saltiness.

9 comments:

Gert,Baru today I went looking for green beans too..got driver,ma..muahahaha.It is also difficult to find the variety you mentioned here.What to do kan,beggers can't be choosers...as long as it's long and green, just buy.Yum, I love the way you cook the beans.My late mom also masak like that but she like to cook it a little bit 'nua'(soft?)

I love long beans and cannot resist buying some when I see it. My mom usually fries it with tau cheong and shrimps. These days I usually fry it with fermented bean curd. Will have to try your version with chicken and pepper flakes.

the fatter and the lighter green variety is also not very easily available here, only available from certain sellers. I usually use that to cook long bean rice cos they tend to be get softer quicker. Using tau cheong to stir fry is also another great way to enjoy this long beans!

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I was born and raised in Malaysia and now live in Northern California, USA with my wonderful husband Carlos. I love to bake and cook. It is very relaxing and I find my creativity flowing in the kitchen. I creates this blog to record all my cooking and baking adventures and also share my tested recipes with you.
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